Crab-apple/chokesherry jelly separating in jars

SmokeyeAugust 21, 2014

I've searched through many different forums to see if anyone has had the same problem as I have with my latest batch of jelly without success.

I made a batch of crab-apple /chokecherry jelly from frozen juice that I had harvested last year. It didn't set so I reboiled it. At this time I added an extra 2 cups of crab-apple juice to finish off the juice that I had left.

It set fine this time but 3 of my 10 jars have about a cm of liquid that has settled to the top of the jars. I'm quite perplexed by this as not all the jars have this problem.
I opened the jars and the jelly at the bottom has a good texture and tastes fine and liquid juice poured off easily.
I usually give away most of my canning at Christmas time and my worst fear is canning something and having it poison someone.

Is anyone able to offer any insight to what's going on. I can't see any reason why the rest of the jelly wouldn't be good. But I aslo can't see a reason for why this has happened either ;)
Thank you!!!

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

The juice was added after the pectin was incorporated so the pectin was not incorporated into it fully. It happens, poses no real problems other than appearance and can just be stirred back together after opening the jars.

Dave

    Bookmark   August 23, 2014 at 3:22PM
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Smokeye

Ok. So if I had boiled it longer then it might not have happened I suppose.
Thank you for your response!

    Bookmark   August 24, 2014 at 12:35AM
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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

Ok. So if I had boiled it longer then it might not have happened I suppose.

Possibly but one never knows for sure with re-cooking jellies and especially so when adding more liquid. Pectin, in most any form except for Pomona, can be "touchy" about its handling according to my wife who's the jelly making expert in the family.

Dave

    Bookmark   August 24, 2014 at 10:51AM
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